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Baked Orzo with Roast Mediterranean Vegetables

A delightfully colorful dish combining roasted Mediterranean vegetables and orzo pasta, perfect for easy weeknight meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 200 grams orzo Small, rice-shaped pasta that soaks up flavors beautifully.
  • 400 ml chicken or vegetable stock Made from a stock cube.
  • 2 tbsp tomato puree Enhances the dish with a rich tomato base.
Vegetables
  • 2 bell peppers bell peppers (any color) Adds sweet crunch.
  • 2 courgettes courgettes or zucchini (about 300g) Adds richness when roasted.
  • 2 red onions Provides a beautiful contrast in flavor.
  • 200 grams cherry tomatoes Bursts with fresh and tangy flavor.
  • 4 garlic cloves Infuses the dish with savory goodness.
Seasonings and Herbs
  • 1 tsp dried basil Captures the essence of Mediterranean cuisine.
  • 1 tsp dried oregano Adds herby warmth.
  • 1 lemon, juiced Brightens flavors.
  • bunch fresh parsley (chopped) Lends refreshing note.
  • Salt and pepper Essential seasonings.
  • 3 tbsp olive oil Brings everything together beautifully.

Method
 

Preparation
  1. Preheat your oven to 220℃/200℃ fan/425℉.
  2. Cut the courgettes, bell peppers, and red onions into roughly 1-inch pieces.
  3. Peel and crush the garlic cloves.
  4. In a large roasting tin, add the chopped vegetables, crushed garlic, and cherry tomatoes.
  5. Sprinkle the dried basil, oregano, and season with salt and pepper.
  6. Drizzle the olive oil over the mixture and toss to coat evenly.
Roasting
  1. Place the tin in the oven and roast for 20 minutes.
Combining
  1. While the vegetables are roasting, mix one stock cube and 2 tablespoons of tomato puree with 400ml of boiling water.
  2. Once the vegetables are roasted, stir the orzo into the mix in the roasting tin.
  3. Pour the prepared stock over everything and mix well.
Baking
  1. Return the tin to the oven and bake uncovered for an additional 20-25 minutes.
  2. Mix halfway through to prevent sticking.
Finishing
  1. Remove from the oven, stir in the lemon juice and chopped parsley before serving.

Notes

For an added depth of flavor, marinate the vegetables in olive oil and lemon juice before roasting. Sprinkle cheese before the final bake for a cheesy crust.